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# Pesara Pappu Charu Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 5 min |
| **Cook time** | 20 min |
| **Total time** | 25 min |
| **Serves** | 4 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 296 kcal |
| Carbohydrates | 41 g |
| Protein | 15 g |
| Fat | 9 g |
| Saturated fat | 1 g |
| Sodium | 632 mg |
| Potassium | 308 mg |
| Fiber | 7 g |
| Sugar | 5 g |
| Vitamin A | 748 IU |
| Vitamin C | 62 mg |
| Calcium | 69 mg |
| Iron | 3 mg |
## About
It is a simple and tasty traditional lentil soup or stew made with yellow split lentils or moong dal. **Pesara Pappu Charu** recipe or **Moong Dal Rasam** is a popular South Indian, particularly within the Telugu cuisine audience. The most common use of this rasam is a side dish with hot steamed rice, but the uses can be myriad. It can be an ideal lentil stew or soup and can be served as relief medicine for cold and cough symptoms.
There are many ways within South India to make **Pesara Pappu Charu** but the most common and popular way is Andhra style. It is loaded with herbs and spices like ginger and garlic making it tasty and flavorsome. The other most common way is to make like Karnataka style. It is most commonly known as Hesaru Bele Saaru and it contains basic spices like coriander, mint, etc.
## Ingredients
* 1 cup moong dal
* ¼ tsp turmeric
* 1 tsp oil
* 2 cup water
* 1 tomato *(cubed)*
* 1 onion *(sliced)*
* 3 chilli *(slit)*
* 1 inch ginger *(grated)*
* 1 tsp salt
* few curry leaves
* ¼ cup tamarind extract
* 2 tbsp coriander *(finely chopped)*
### for tempering
* 2 tbsp oil
* 8 cloves garlic *(crushed)*
* 1 tsp mustard
* ½ tsp cumin
* pinch hing
* 1 dried red chilli
* few curry leaves
## Instructions
1. Firstly, in a pressure cooker take 1 cup moong dal and rinse with water.
2. Add ¼ tsp turmeric, 1 tsp oil and 2 cup water.
3. Pressure cook for 2 whistles or until the dal softens.
4. Mash the dal slightly to have a creamy consistency.
5. Add 1 tomato, 1 onion, 3 chilli, 1 inch ginger, 1 tsp salt, few curry leaves and ¼ cup tamarind extract.
6. Boil for 7 minutes or until the tomato softens.
7. Further, add 2 cup water and mix well adjusting the consistency as required.
8. Once the rasam gets to a boil, prepare the tempering by heating 2 tbsp oil and saute 8 cloves garlic.
9. Also add 1 tsp mustard, ½ tsp cumin, pinch hing, 1 dried red chilli and few curry leaves.
10. Splutter the tempering and pour over the chaaru.
11. Add in 2 tbsp coriander and mix well.
12. Finally, enjoy Pesara Pappu Charu with hot steamed rice.
## Step-by-step
Firstly, in a pressure cooker take 1 cup moong dal and rinse with water.
Add ¼ tsp turmeric, 1 tsp oil and 2 cup water.
Pressure cook for 2 or 3 whistles or until the dal softens.
Mash the dal slightly to have a creamy consistency.
Add 1 tomato, 1 onion, 3 chilli, 1 inch ginger, 1 tsp salt, few curry leaves and ¼ cup tamarind extract.
Boil for 7 minutes or until the tomato softens.
Further, add 2 cup water and mix well adjusting the consistency as required.
Once the rasam gets to a boil, prepare the tempering by heating 2 tbsp oil and saute 8 cloves garlic.
Also add 1 tsp mustard, ½ tsp cumin, pinch hing, 1 dried red chilli and few curry leaves.
Splutter the tempering and pour over the chaaru.
Add in 2 tbsp coriander and mix well.
Finally, enjoy **Pesara Pappu Charu** with hot steamed rice.
## Video
## Notes
* firstly, if you are not adding tamarind extract, you can add lemon juice at the end for sourness.
* Also, adjust the consistency as required.
* Additionally, I prefer the slight crunchiness in onion, so I have added once the dal is cooked.
* Finally, **Pesara Pappu Charu Recipe** tastes great when garlic tempering is added.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/pesara-pappu-charu-recipe-hesaru-bele/](https://hebbarskitchen.com/pesara-pappu-charu-recipe-hesaru-bele/)
